Brownie Muffins

I love brownies. They are probably my favorite baked good, I remember when my husband and I were planning our wedding almost 4 years ago and I seriously considered serving brownies and cupcakes. You probably already know my love for chocolate and muffins, so a brownie muffin should come as no surprise! Thursday was book club day again, have I mentioned that I love having a reason to bake. I knew I wanted chocolate and muffins are quick, so I turned to my Brownie Points cookbook for guidance. This recipe is an adaptation of a muffin brownie cake, slightly healthier than the original, but equally as delicious. Chocolatey, gooey and delicious, served warm with a glass of milk, you'll be in chocolate heaven. Enjoy and happy baking!

Ingredients:

1 c flour
1/2 c cocoa
3/4 c sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 banana, small
1 egg, extra large
3/4 c milk
4 Tbs coconut oil
1 1/2 tsp vanilla
1/2 c mini chocolate chips

Directions:

Preheat your oven to 375º and line a 12 c muffin tin with paper liners. In a large bowl stir together the flour, cocoa, sugar, baking powder, baking soda and salt. In a small mixing bowl mash the banana and whisk together with the milk, egg, coconut oil and vanilla. Stir the wet mixture into the dry until just combined; add the mini chocolate chips and divide the batter among the paper liners. Bake for 17-20 minutes until a tester comes out with a few crumbs. Remove carefully from the oven and cool in the pan 5-10 minutes, serve warm.

Yields 12 muffins

Recipe adapted from Banana Brownie Muffin Cakes by Lisa Slater